Preheat oven to 350°. Place chicken in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 12-14 minutes. Drain and cut into cubes. In a large bowl, combine the remaining ingredients. Add chicken. Transfer to a greased 13x9-in. baking dish. You could. This recipe makes a homemade sauce with butter, flour and chicken broth, but you could substitute in a can of mushroom soup and a half-can of water. You might want to increase the chicken breasts to six, though, since the sauce will be abundant. For a change of pace, try our Fontina Chicken Pasta Bake. It makes two yummy casseroles ... Seasoned white rice is baked with cream of mushroom soup, chicken, zucchini, and celery in this comforting one-dish meal. Water chestnuts and French-fried onions add a delicious crunch. I use 2 boneless chicken breasts 1 can or cream of chicken and 1 can or broccoli and cheese condensed soups no celery salt and add in a small bag of defrosted frozen broccoli florets. I also just sprinkle ritz crackers on top without dredging in butter and sprinkle shredded cheddar into the mixture before baking.